Otonabee's Profile

I did a cocktail party for my birthday with Dining in Chez Vous last year and Chef Robyn was wonderful! She provided a server and a bartender and they were both incredible. The menu is on their site. Good luck with the party. http://www.diningin.ca/main/

Googs - though I would be the first to admit that nothing works as well as the sticks I ended up picking up one of these from Lee Valley and it actually works really well. Even measures in tablespoons.

I would have to agree about Laura Secord - not worth it. I would recommend maybe a bit of Soma chocolate. I had a friend here from Caymans and she went wild for it. They do have a few interesting flavours that might be fun to include.

If you can find a place that sells Forbes Wild Foods they also have some interesting things - wild blueberry jam, cloudberry jam etc. I know they are at the Brickworks on Saturdays.

My favourite spot in the bench (not too far from Jordan) for lunch is the Good Earth Food and Wine Co. stunning patio looking out on the vineyard and the food is wonderful - http://goodearthfoodandwine.com/. They also offer picnic baskets if you want to take it somewhere else.

For Brunch you MUST try the Bleu Turtle Bistro - it is only open for breakfast and lunch but wonderful food. The Eggs Benedict with Pork belly is incredible.

Featherstone Winery offers light meals on their veranda. The view is stunning and the Charcute is really quite nice. I would call in advance to make sure they are serving though - http://www.featherstonewinery.ca/vera...

Oh BTW since you will be there in August go to the little market at 13th Street Winery and get some of their blackberries. You won't regret it.

My inlaws have done syrup every year for at least the last 40 years - typically they do about 250L of syrup per year.

What I have found is the Amber is from the end of the season. The light is typically from the very first few taps. The darker the syrup the later the time frame of the tapping.

As to what is high and low for quality IMHO it depends on where you are from. In Quebec I have seen that traditionally light is the premium, in Ontario people prefer darker. I just like a really good syrup - light or dark - but I have my own supplier. :)

I have seen years where there isn't much in terms of light and it goes straight to medium. Usually when the weather is warmer.

Niagara Bench area for sure- Bleu Turtle Bistro in St Catherines for breakfast (have the pork belly eggs benny - you will not regret it...)- Beamsville Bakery for doughnuts- Good Food & Earth Wine for lunch- Featherstone Winery for charcute on their stunning porchand well anywhere there for good wine!

If you want to stay over (and you might) then try Black Walnut Manor and do the Top Chef package - Rob Berry (from Bleu Turtle) comes and cooks for you at the manor. Plus the breakfasts are amazing and they know a number of people in the area.http://www.blackwalnutmanor.com/packa...